Chicken & Dumplings
Yield
1 batchPrep
15 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
sifted |
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| 1 | each |
eggs
|
|
| 1 | cup |
buttermilk
|
|
| 1 | each |
hen
|
* |
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
sifted |
|
| 5 | ml |
salt
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 1 | each |
eggs
|
|
| 237 | ml |
buttermilk
|
|
| 1 | each |
hen
|
* |
| 2.5 | ml |
salt
|
|
Directions
In 8 to 10 quart saucepan with lid, stew in hen in water until tender with salt and pepper.
Remove hen, skin and debone; set aside.
Mix flour, soda, ½ ts. pepper, and ½ ts. salt. Cut in Crisco until crumbles. Add milk.
Mix well and turn on well floured surface to roll.
Sprinkle flour on top and roll very thin.
Makes approximately 17x25-inch squares.
Bring chicken broth to a boil and drop dumplings in one at a time.
Keep dumplings separated.
Simmer 15 min. Serve immediately.
